Skip to main content

Korean style pan-fried pork belly ~ 韩式辣炒五花肉



This pork dish with Korean paste is delicious yet very easy to whip up.  And the sesame seeds garnishing does enhance the look as well helps to give it a pleasant fragrance.   Perfect to serve with a bowl of plain white rice.


Recipe for Korean style pan-fried pork belly ~  韩式辣炒五花肉

 Ingredients

  • 350 gm pork belly, cut into bite size
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp dark soya sauce
  • 1.1/2 Tbsp Korean paste/Gochujang
  • 1/2 Tbsp honey
  • 1 Tbsp light soya sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp toasted sesame seeds
Method
  1. Season the pork belly with all the sauces except for sesame oil and sesame seeds, for about 2 hours.  (I marinated it overnight).
  2. Place on a non-stick pan and pan fry with some water till tender and cooked.
  3. Drizzle on the sesame oil and sesame seeds before dishing out onto a plate.
  4. Serve immediately with rice.





This post is linked to the March 'Little Thumbs Up' event organised by
Zoe of  Bake for Happy Kids, Doreen of  My Little Favourite DIY and hosted by

Labels:

Comments

  1. Joyce Rachel LeeMarch 3, 2016 at 4:46 PM

    Hi Sokehah, thanks for linking up. :)

    Pan-fried pork belly looks so succulent and with all those ingredients that you used for marinating, I believe each piece tastes really good! :)

    ReplyDelete
  2. ann lowMarch 3, 2016 at 8:20 PM

    Cheah, The pan fried pork belly look very delicious. Making me hungry again!

    ReplyDelete
  3. Karen LuvswesavoryMarch 3, 2016 at 8:33 PM

    This spicy sweet dish is so yummy!

    ReplyDelete
  4. Sharon D.March 4, 2016 at 9:08 AM

    Haiyorrr...this is finger-licking good! I don't mind having just plain rice with this.

    ReplyDelete
  5. Angie's RecipesMarch 4, 2016 at 1:14 PM

    Looks really appetizing and moreish!

    ReplyDelete
  6. AnonymousMarch 4, 2016 at 6:42 PM

    Simply Fantastic.Fingerlicking good

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe